Pancake Batter Preparation:

Preparation

Filling Preparation:

Prepare the seafood, spring onions, and optional peppers, draining the excess water. (Wet ingredients will make the pajeon soggy) Mix the seafood with the sesame oil.

Pancake Batter Preparation:

In a large bowl, mix the pancake mix with 900ml of icy cold water and the egg. Add a little more water until the batter is slightly thick but still runny. (For crispy pajeon, the batter should be relatively thin). Mix in 2/3 of the seafood.

Finish The Dish:

Heat 2 to 3 tablespoons of vegetable oil in a non-stick pan over medium heat. Ladle ½ of the mixture into the pan and spread it evenly into a thin-round shape.

Arrange the spring onions in lines on top of the batter and add ½ of the remaining seafood and a few slices of the optional peppers.

Cook until the bottom is golden brown, approx. 3-4 minutes and turn it over, adding more oil, approx. 2-3 tablespoons.

Turn up the heat briefly to medium high to crisp up the pancakes.

Press it down with a spatula, and cook for another 3-4 minutes. Repeat the process with the remaining batter and ingredients. Serve hot off the pan with a dipping sauce.

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